Description
A heartwarming bowl of Sausage and White Bean Soup brimming with robust flavors, creamy beans, and fresh greens, perfect for chilly evenings.
Ingredients
Scale
- 1 lb sausage (Italian or your choice)
- 1 can (15 oz) white beans (cannellini or great northern)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach or kale (optional)
- Olive oil for sautéing
Instructions
- Sauté the sausage: In a large pot, heat a drizzle of olive oil over medium heat. Add the sausage and cook until browned. Remove it and set aside, letting the luscious juices remain in the pot.
- Cook the veggies: In the same pot, toss in the chopped onion, diced carrots, and celery. Sauté them until softened and fragrant—about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the powerful aromas to fill your kitchen.
- Combine ingredients: Pour in the chicken or vegetable broth, diced tomatoes, and white beans. Toss in the cooked sausage, dried thyme, salt, and black pepper.
- Bring to a simmer: Increase the heat and bring the mixture to a gentle boil. Once bubbling, reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to mingle beautifully.
- Add greens: If you’re using spinach or kale, fold in those vibrant greens in the last few minutes of cooking, letting them wilt perfectly.
- Taste and adjust: Before serving, taste your soup. Adjust seasonings as desired.
Notes
This soup stores wonderfully and can be made ahead of time for deeper flavors. Use fresh or dried beans as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg